As the saying goes, "The essence of the bones is in the soup." In life, various bone soups such as Da Bang Bone Soup, Spare Ribs Soup, and Duck Shelf Soup can indeed be found everywhere. "Bone stew is definitely more nutritious than pure meat and is easier to absorb."

Classification of pork bones, how to choose pork bones, and which part of the pork bones is the best for making soup.

Classification of pork bones: keel bones, big stick bone soup, pork rib soup, foot bones, skull bones, waist bones, joint bones, tail keel bones,

There are ingredients for making pork bone soup: White radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms, kelp, sauerkraut, corn, soybeans, winter melon

Pork bone soup nutritional value: Pork ribs - In addition to protein, fat, and vitamins, pork ribs also Contains a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly

Cooking parts:

The elbow (pig's calf) is divided into the front elbow and the back elbow.

Nutritional analysis:

This part of the bone contains a large amount of bone marrow. In addition, the content of collagen is also very high, so the stewed soup is white in color and rich in nutrients.

Cooking method:

When cooking, you can smash the front and back elbow bones from the meat and blanch them in boiling water; put the blanched bones into an appropriate amount of warm water. , simmer over low heat for 1 hour and 10 minutes. The soup cooked at this time is clear soup. You can pour some of it out to drink, or save it for cooking noodles. Then add enough hot water to the pot, turn to high heat and continue to cook for 40 minutes. At this time, you can cook a thick soup. The soup is white, which is also a major feature of elbow bone soup.

Ingredients: 500 grams of pig fan bones, 1000 grams of straight bones, 500 grams of tail spine, 500 grams of broken bones, 1 small knot of green onions, 1 small piece of ginger, 50 grams of wine, 5 grams of water Kilogram.

Method:

1. Put the bones into warm water and use a rag to clean the bones one by one, especially the blood foam and impurities in the bones. < /p>

3. Bring to a boil over high heat, skim off the foam (you may need to skim 1-2 times depending on the quality of the meat), turn to low heat and slowly simmer.

4. After skimming off the foam (depending on the quality of the meat, you may need to skim 1-2 times), turn to low heat and simmer, then pour in an appropriate amount of wine, about 50K.

5. From the perspective of nutrient acquisition, you can add an appropriate amount of vinegar after boiling the water, because vinegar can dissolve the phosphorus and calcium in the bones into the soup; at the same time, do not add salt too early, because Salt can cause the water contained in the meat to escape quickly, which will accelerate the coagulation of protein and affect the deliciousness of the soup.

6. Stew for 2-3 hours before making the soup. Generally, pork bone soup can be used continuously. You can cook it at home for about 1-3 hours and can be used twice. Wait until the fan bones become crispy and the color of the bones turns gray. The color, flavor, and fat content of the soup have been exhausted.